NANA'S CREAM CANDY (PULLED TAFFY)
I remember helping nana with the pulling and actually enjoying it. Now i have my lil guy help me! Its a bit of work but worth it in the end!! You can use many flavors for this peppermint, orange, vanilla, molasses, coffee, coconut, lemon, banana, lemon etc. Use your imagination! You can also use food coloring to color the taffy...
Provided by Deneece Gursky
Categories Candies
Number Of Ingredients 7
Steps:
- 1. Put all ingredients except the vanilla (or whatever flavor you use) and butter into a heavy sauce pan.
- 2. Bring your taffy to a boil over medium high heat. Let it keep on a boiling until your candy thermometer reaches 258 degrees. This should take about 35-40 minutes. (if you put a bit of taffy on a spoon and run some cold water over the top it should look kind of stiff if it is ready to go..over cooking makes it hard to pull and under cooking makes it too sticky to pull)
- 3. Remove taffy from heat and add vanilla. Then add butter and stir until all the butter has melted.
- 4. Butter a cookie sheet and Pour the taffy onto the sheet (it should be a golden yellowish color)
- 5. Let taffy cool until it is cool enough to handle. Now pinch taffy on sheet into about 12 seperate sections. (little circlish shapes on the sheet)
- 6. When the candy is cool enough to pick up everyone gets a piece and it is time to start pulling and folding. Pull and stretch the taffy and then fold it into itself. pull and fold over and over until your taffy is a nice white color.
- 7. Now stretch these pieces into ropes and put on wax paper. Now break it into pieces and wrap in wax paper twisted at edges. (A grandma tip: hold rope in palm of your hand and tap it with the back end of a butter knife or similiar object. this should break the taffy easily.
- 8. Note: If adding food coloring to taffy add it at the same time you add the flavoring.
OLD-TIME TAFFY PULL
This is a delicious and basic recipe for taffy. Enjoy.
Provided by Monica
Categories Desserts Candy Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Butter one 8 inch square pan; set aside.
- In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
- Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
- At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 17.5 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 158.8 mg, Sugar 14 g
GRANDMA'S TAFFY
A quick and easy recipe for any flavor of taffy you can think of!
Provided by Chocolate Moose
Categories Desserts Candy Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
- Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 13.5 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 68.9 mg, Sugar 11.1 g
PULLED TAFFY CANDY CANES
My grandmother always made these at Christmastime and said her mother did, too. The soft and chewy canes have a great minty flavor. They're especially nice because the whole family can pitch in to prepare them.
Provided by Allrecipes Member
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- In a large heavy saucepan over low heat, cook sugar, corn syrup, water and cream of tartar until sugar dissolves, stirring frequently. Increase heat to medium and cook until candy thermometer reads 265 degrees F (hard-ball stage), stirring occasionally. Remove from the heat; add extract. Pour half into a buttered 15-in. x 10-in. x 1-in. pan. Add food coloring to remaining mixture; mix well. Pour into another buttered 15-in. x 10-in. x 1-in. pan. Cool 5 minutes or until cool enough to handle. Butter fingers; quickly pull half of the white or red at a time until firm but pliable (the white portion will have a milky color). When taffy is ready for cutting, pull into a 1/4-in. rope. Cut into 6-in. pieces. Twist red and white pieces together; form into canes. Place on waxed paper-lined baking sheets. Cool.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 43.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 8.8 mg, Sugar 37 g
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- Combine sugar, corn syrup, vinegar, and 1/2 cup water in a large saucepan. Cook over medium-low heat, stirring occasionally, 5 to 10 minutes or until sugar dissolves. (Do not stir after sugar is dissolved.) Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until a candy thermometer registers 270°F (soft crack stage), about 25 minutes. Remove from heat. Add 1/4 tsp. orange or peppermint extract and desired food coloring. Pour into prepared pan. Let cool 10 minutes.
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